[人生] GIANDUA SOUFFLES

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I don’t watch much Food Network anymore. Somewhere along the way, it has lost its appeal to me. A few weeks ago, I accidentally watched Giada, and she made these wonderful-looking chocolate souffles. Not only are they chocolate, they also have one of my favorite things – Frangelico, a hazelnut flavored liqueur. The combination of chocolate and hazelnut is what makes these chocolate souffles giandua (or gianduia, gianduja, etc.) souffles Serviced apartment Causeway Bay.

There is nothing difficult about this recipe, but it certainly requires patience. While I don’t possess much in that area, I am glad I stuck it out to finish these. So, if you can take several minutes of sustained whisking, then don’t hesitate to jump in and make these.

I do have a few comments about the recipe. My whisking time was longer than what was estimated. After the allotted times, I didn’t have the consistency described. I stuck with it, though, and I did get what I was after. Also, I made eight souffles instead of six, although I think my ramekins were smaller than six ounces UK Visa.

I did make these in advance and kept them covered in the fridge until time to bake them. This is a great do-ahead recipe. I put them in the oven after getting back from a dinner out. By the time we were ready to eat dessert, we had these beautiful hot souffles ready for us.

This being my first souffle experience, I was a bit apprehensive. I was so afraid that they would collapse and look like a mess. However, they couldn’t have turned out better Civil Engineering Course.

I came very close to substituting a darker chocolate for the milk chocolate, but I’m glad I didn’t. Something about the sweetness of that chocolate combined with the lightness of the souffle works very well. Plus, that gooey hazelnut-flavored chocolate in the center just makes these extra good.

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